1. Don't start writing out and taking pictures for a blog only to realize you have dirty dishes in the sink... Its no bueno!
2. This is what I use for making my potato soup. Oh, and a potato peeler. The duller of the 2 knives is used to cut the frozen bacon (no, I am not stupid enough to fuck up my favorite knife to cut something frozen.)
3. A basic overview of the ingredients. (Am I exact with this? Hi, have we met?!? Hell no. I wing it EVERY time I make potato soup. Its awesome cause as I am walking around the grocery store I am talking to myself and attempting to figure out if I am forgetting anything. People stay FAR away from me.)
- A side of bacon
- 2 leeks
- a couple cloves of garlic
- 3-4 boxes of chicken stock
- 2 onions
- 5 lbs of potatoes
- Salt & pepper to taste
4. Cut up the bacon. I do it while it is still frozen cause it is easier to cut, but if your knife skills suck, PLEASE DO NOT DO THIS! You will lose a finger.
5. Put the sliced bacon aside for safe keeping. (You know... In case you get mugged by a crazed bacon loving gunman.)
6. Wash your leeks, cut the roots and the woody ends off them. Split them in half (again... BE CAREFUL!), chop them, put them in a colander, then put that colander in a sink of cold water to rinse all the sand out of the leeks. While you are doing this have your stock pot heating...
7. Start cooking the bacon. (Yes, I know... this is an amazing thought, you wouldn't consume frozen raw bacon.) Don't have the heat up too hot, burned bacon is not what we are looking for this.
8. While the bacon is filling your house with all its bacon-ey goodness, chop or grate the garlic. I prefer mine grated, but I am high maintenance.
9. HEY! Did you forget about your leeks that were chilling in the cold water? Pull them out and let them drain.
10. Still keeping an eye on your bacon, dice your onions and if your bacon is done drain off about half the fat.
11. Saute the onion and garlic until pretty soft (Yup... Highly technical terms there).
12. Add the leeks. Stir, then cover for a minute or 2.
13. Scrape all the yummy brown stuff off the bottom of the pan, and turn the heat down to low and re-cover.
14. Clean your potatoes really well, then peel them. I usually leave a spiral of skin. It gives a better texture to the soup.
15. Dice the potatoes, and add them to the cooked down leek, onion, garlic, bacon mixture. Stir well as you are adding the potatoes. Add 2 or so boxes of stock (I go about an inch above the potatoes), then simmer the potatoes til they are tender.
17. Once the the potatoes are done, bust out your blender (I am not cool enough to have an immersion blender. Not that I really need it, considering my 60 year old blender kicks ass and takes names.) CAREFULLY fill the carafe about half full with everything (solid & liquid).
18. Blend, empty into a bowl, repeat. If you have to add extra stock (hence all the extra boxes, DUH!), do so slowly and carefully through the little hole on the blender lid. Try not to over-blend. Its supposed to be slightly chunky.
19. I take a potato masher to the last quarter of the soup so it is super chunky (that's how I like my peanut butter too), pour the remainder into the bowl, salt & pepper it to taste and mix.
20. ENJOY!
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